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Salad

In the summertime we do simple meals. Our upstate NY home does not have central air conditioning and the heat often seems to drain the life out of us. Cooking in our kitchen during blistering summer heat is definitely not an enjoyable experience.

Summers are also busy. Between vacations, time at the pool, exploring the outdoors, gardening, and outdoor home improvements (because those are definitely tough to do in the wintertime in NY), it’s a hectic season. Maybe God knew we’d all be so busy outdoors in the summertime and that is why most of fruit and vegetables are ready then. We don’t have to cook, we just go pick our food right off the plant and eat it. It doesn’t get much easier!

So, in the summer, we opt for simple whole foods. For lunch today, I munched on some pistachios, cherries, yogurt, kale chips and a banana. Simple. Easy. Delicious. For summertime dinners, our family adores salads. Even our two year old eats her salad with gusto. So, today we are sharing a recipe for coconut-curried shrimp salad. It is one of our favorites. We hope you enjoy it too!

Heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until melted. Add shrimp (in a single layer). Cook shrimp for four minutes on one side and flip. Then, cook for another three minutes on the other side. Remove to a plate and set aside.

Prepare a salad with toppings of your choice and add the shrimp on top. Enjoy!

1 cup of bread crumbs (we use stale, homemade sourdough bread and put it in the food processor for a few seconds- viola! homemade bread crumbs- seasonings can also be added)

1/4 cup of finely shredded mozzarella or parmesan cheese or combination of both (we put cheese in food processor so it is a crumb-like consistency-the finer it is, the less likely it will burn (or brown too quickly) when it cooks)

2 eggs

1 cup of flour

1/4 tsp sea salt

1/4 tsp pepper

2 tablespoons of butter

2 tablespoons of olive oil

2 chicken breasts

Salad Ingredients:

1 avocado

cherry tomatoes to taste

1/4 cup of chopped onion

salad mix

Lemon Pepper Dressing Ingredients*:

2 tablespoons of lemon juice (fresh is best)

1 tablespoon raw wine vinegar

1/4 teaspoon sea salt

1/2 teaspoon cracked pepper

pinch of Rapadura

1/2 teaspoon minced garlic

1/2 cup of extra virgin olive oil

1 tablespoon expeller-expressed flax oil

Mix bread crumbs with cheese, pour onto a plate and set aside. Mix flour and salt and pepper and pour onto a plate. Set aside. Beat eggs. Flatten chicken breasts with meat hammer till thin. Melt butter and olive oil over medium-low heat. Coat chicken first with flour, salt and pepper mixture. Then, dip in eggs. Coat with bread crumbs and cheese mixture. Cook in butter/olive oil mixture till done (about 5 to 7 min. on each side (or until chicken is browned)). If chicken is starting to brown, but is not fully cooked through, finish cooking the chicken in the oven by baking it for an additional five to ten minutes on 350 degrees. Let cool. Slice chicken breasts into strips

Chop avocado into small chunks. Add chopped avocado, chopped onions and cherry tomatoes to salad mix. Whisk together the lemon pepper dressing ingredients in separate bowl. Add chicken breast strips to top of salad (I prepare individual plates of salad, but you can also make this in a large bowl as well) and top with lemon pepper dressing or serve dressing on the side.